He had some that day, but what he was waiting for was a real frost. After that, he told me, the ones he harvested would be like "candy from the ground."

Matt from Sparrow Arc Farm stopped by the restaurant the other day to show me what he was carting to and from market and, after the usual vegetable tour, he reached into a box and pulled out, with some pride, a rutabaga. Not just any rutabaga, although these were gorgeous as well, but an heirloom rutabaga.

Not too long ago at Bar Lola we served a braised-rabbit dish with Chantenay carrots from Laughing Stock Farm. Someone asked me to describe a Chantenay carrot, and I told them to think of the kind of carrot Bugs Bunny would like; the kind of carrot a 5-year-old would conjure up; a carroty carrot with the greens still attached and perfect, orange crunch.

We may be getting to the end of the farmers' market, but the carrots, parsnips, beets, rutabagas and other late-season vegetables are still worth the trip. They are great raw, pickled, braised or roasted or pured. They can be sweet, sour, salty, spicy. They can whet your appetite at the start of a meal. They can be a meal themselves. And they can be the perfect sweet spoonful to finish an evening.

While root vegetables may not often be considered sexy, they are to the folks who pull them from the ground to bring them market, and I appreciate that.

ROOT VEGETABLE GALETTE WITH GOAT CHEESE AND SWISS CHARDPAT BRISE21/2 cups all purpose flourPinch of salt8 ounces butter, cut into small pieces and chilled1/2 cup cold waterSift the flour and salt together in medium-size bowl.With your fingertips or pastry cutter, work in the butter until mixture resembles a coarse meal.Slowly add cold water, a little at a time, gently working together until dough just comes together. Press into a disk, wrap in plastic film, and chill for 30 minutes.

ROASTED RUTABAGA1 large (2-21/2 pound) rutabaga peeled and cut into 1/2-inch wedges2 tablespoons peanut or canola oilSalt and pepper to tastePreheat oven to 400.In ovenproof skillet, heat oil over medium-high heat.Add rutabaga and saut on stove top for two to three minutes.Season with salt and pepper and roast in oven until tender, 15 to 20 minutes.

PAN-ROASTED PARSNIPS1 pound parsnips, peeled and quartered2 tablespoons peanut or canola oil2 tablespoons butter2 sprigs fresh thymeHeat oil in skillet over medium-high heat.Add parsnips (work in batches if they don't all fit comfortably) and cook until they begin to color, about five minutes.Add butter and thyme and continue cooking until tender.Drain on paper towels and reserve.

CARAMELIZED ONIONS2 medium yellow onions, peeled and thinly sliced2 tablespoons olive oil2 tablespoons butterIn large pan stir oil and sliced onions together over moderately low heat.Cover and cook slowly until very soft, about 30 minutes, stirring occasionally, being careful not to brown onions.Uncover, add butter and continue to cook until golden brown.Remove from heat and reserve.

BLANCHED SWISS CHARD1 pound swiss chard, stems removed and saved for another dayBring large pot of salted water to rolling boil.Blanch swiss chard leaves for two minutes or until soft.Shock in ice water, drain and pat dry with paper towels.

FOR THE TART8 ounces goat cheeese8 ounces crme frachePreheat oven to 400.With wooden spoon, beat goat cheese and crme frache together until smooth. Roll pat brise out into 12x15 rectangle.Transfer to parchment-lined baking sheet.Spread goat cheese/crme frache mixture out into 9-by-12 rectangle in middle of crust.Evenly distribute chard, onions, parsnips and rutabaga over cheese mixture.Drizzle with olive oil and season with salt and pepper.Fold free edges of pastry over mixture.Brush crust with olive oil and bake until golden, about 40 minutes.Remove to wire rack.May be served warm or room temperature.

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Sparrow Arc Farm

Sparrow Arc Farm is a family farm, cropping 40 acres of vegetables annually. We market to restaurants, in Boston and NYC, and offer CSA shares in Boston at various pick up locations. We are an uncertified organic facility, meaning we follow the USDA organic standards but choose not to certify due to the fees and paperwork, which are a considerable obstacle for a smaller, family-owned business and our markets do not require it.